Japanese chicken mini meatballs

It has been a while since I posted a new recipe. Not because there is no cooking going on over here, but because we have been cooking mostly good-old-tried recipes, as opposed to trying new ones. I wanted to share this one which my kids love and we’ve been preparing it once a week. Quick, easy and yummy is the key on busy work days – so here it goes:

(For meatballs)
500 gr ground chicken
1/2 cup thinly sliced green or yellow onion ( half an onion)
1/4 pack (around 150gr) extra firm tofu
2 tbs corn starch
thumb size fresh ginger minced or diced into small chunks
1 tbs cooking rice wine
vegetable oil
salt to taste

(For sauce)
2 tsp brown or coconut sugar
2 tbs cooking rice wine (Mirin)
3 tbs soy sauce or tamari


shopping list

Squeeze excess water out of the tofu. In a large bowl, add chicken, onion, cooking rice wine, corn starch, salt and grated ginger. Add crumbled  and drained tofu. Mix well until all is unified.
In a cup, mix sugar, soy sauce, Mirin and set aside.

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Loved the matching patterns and colors

Heat vegetable oil in  pan. Spoon the meat mixture and make into small ball shapes. Press gently as you add them to the pan for frying. Cook over medium heat for about 6 minutes, until the meatballs start to gently brown – then flip to the other side. Drizzle with the sauce and cook on low heat for about 4 minutes more, until the meatballs are evenly coated with the glaze. Stir often so they don’t burn.
Serve with veggies of your choice, [or with the Soba noodles with peanut sauce] (2 tbs peanut butter, 2 tbs soy sauce, 1 garlic clove minced, 1 small chunk ginger diced finely and a generous squeeze of lime, to your taste –don’t forget to add water slowly to reach creamy consistency). We added fresh grated beat salad too – flavors go so well together!






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